When it comes to tea dunking, you can’t get much better than a gingersnap.
My sister and I have been making gingersnaps since we were very small. It’s been years since we last attempted them as we are more likely to whip up a batch of cookies now, but this weekend the mood for ginger struck and we pulled out our kiddie cookbook. Sure, the instructions are incredibly basic (it specifics that you need an oven) but the gingersnaps are delicious, and it’s a recipe that kids can join in with.
These are really quick, really easy and absolutely perfect with your Sunday afternoon cup of tea.
YOU WILL NEED:
- 100g butter
- 100g light brown sugar
- 100g golden syrup
- 225g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon of ground ginger
Preheat the oven to 160C (fan).
Melt together the butter, sugar and golden syrup. Leave to cool for 5 minutes.
Sift the flour, bicarbonate of soda and ginger into the mixture and combine until it forms a smooth, soft dough.
Take a teaspoon of the mixture and roll into a small ball to form the biscuits, you should make around 25.
Bake for 8-10 minutes until the tops have cracked and are just starting to brown (our oven was too high so the tops didn’t crack..!) Enjoy!